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A Homemade Take on a Philly Classic
I grew up in Philadelphia and cheesesteaks with peppers, onions, and provolone were a Friday night tradition in my house. My dad would bring them home in foil-wrapped hoagie rolls, hot from the nearby pizza and sandwich shop, and they were a treat we all looked forward to.
Rather than try and replicate an exact sandwich shop version of a Philly cheesesteak at home, I focus on quality ingredients and cooking techniques that fit the home kitchen. I use a tender cut of steak and pan-sear it for flavor, roast the bell peppers in the oven for just the right texture, and sauté the onions separately so they turn out golden and sweet. As for the provolone cheese, once it melts, I like to stir it into the steak mixture to create a sauce-like coating that ties everything together.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
STEAK: Strip steaks or boneless rib eyes work best. Trim the excess fat, leaving a little for juiciness, and slice them thinly across the grain.
ONION: Sweet onions add the best flavor, but yellow onions also work if cooked a little longer over lower heat to bring out their natural sweetness.
BELL PEPPERS: A mix of red and green peppers gives the right balance. Red adds sweetness, while green brings a more savory note.
CHEESE: Provolone is our go-to, but American or Muenster melt well too if you prefer something milder.
ROLLS: Italian-style hoagie or torpedo rolls absorb the steak juices nicely. Toasting is optional. Skip it if you like a softer texture, or toast lightly if you prefer.
Prep Overview
How to Make Philly Cheesesteaks with Peppers and Onions
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Making Philly cheesesteaks is an easy process. Start by giving the steak a quick marinade with olive oil, garlic, and balsamic, then roast the bell peppers until they’re tender and have just a hint of caramelization. While the peppers roast, sauté the onions to develop golden color and sweet flavor.
Once the peppers and onions are ready, sear the steak in a hot skillet until just cooked through. Add the veggies to the pan and taste for seasoning, then layer the sliced cheese over the top and let it melt into the mixture. We stir it into the steak mixture once it melts, but you can leave it on top too.
Toast the rolls lightly if you like, or leave them as is, then spoon in the filling and serve with steak fries or chips.
Tested Tips
If you want to get a jump on things, you can roast the peppers and sauté the onions earlier in the day, then rewarm them before you cook the steak. Just don’t try to reheat them in the pan with the steak because you’ll risk overcooking the meat.
More Beef Sandwiches To Try
If you love a good steak or roast beef sandwich, here are a few you won’t want to miss. Our Ribeye Steak Sandwich with Blue Cheese layers grilled ribeye with tangy blue cheese, mushrooms, and spinach for a balanced, easy dinner. The Roast Beef Panini with Two Cheeses brings together deli roast beef, fontina, roasted red peppers, and blue cheese mayo in under 30 minutes. And, for an easy take on a classic, Shortcut French Dip Sandwiches are made with deli roast beef, caramelized onions, mushrooms, Muenster cheese, and an easy dip on the side.
Philly Cheesesteak Sandwiches
Ingredients
- 1 lb strip steak or boneless rib eye
- 1 clove garlic, minced
- 4 tablespoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 medium red bell pepper, seeded and cored
- 1 medium green bell pepper, seeded and cored
- 1 medium sweet onion, halved and thinly sliced
- 6 slices provolone cheese
- 4 Italian style hoagie or torpedo rolls, (6 to 7 inches)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper. Slice the rolls and set them aside.
- Trim the steaks of excess fat and slice them thinly across the grain.
- In a medium bowl, whisk together 1-1/2 tablespoons olive oil, balsamic vinegar, and garlic. Add the steak, 1/2 teaspoon salt, and black pepper. Toss to coat and set aside.
- Arrange the peppers on the prepared baking sheet in a single layer and sprinkle with salt and pepper. Roast for 8 to 10 minutes, until softened and lightly caramelized. Remove from the oven.
- While the peppers roast, heat 1-1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion, season lightly with salt and pepper, and cook until golden, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Increase heat to medium-high and add the steak in a single layer. Cook, stirring often, until no longer pink on the outside, about 1-1/2 minutes (medium rare).
- Cook, stirring constantly, until the meat is no longer pink on the outside, 1-1/2 to 2 minutes for medium-rare.
- Reduce heat to medium-low. Add the roasted peppers and onions back to the pan and stir to combine. Taste and season with more salt and pepper if needed.
- Lay the cheese slices evenly over the steak mixture. Cover, remove from the heat, and let the cheese melt, 1 to 2 minutes. Stir gently to mix the cheese through.
- Lightly toast the rolls if desired. Divide the steak mixture evenly among them and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I estimated the measurement/amounts to make just one sandwich for just one me. It was SPECTACULAR. Definately now my go-to recipe for a Philly. (Only prob was- took me WAY longer to prep and cook than was described. But I’m sure my kitchen is nowhere near as clean and organized.)
BTW-Running across this recipe is the reason I joined- I wanted to save it or at least be able to find it again. I’m seeing other great looking dishes now that I can’t wait to try! 🤟😘🤟
Thanks so much for your kind words – we’re glad you loved the Philly Cheesesteak! We appreciate the note about the timing, too. It’s helpful to hear how things go in other kitchens so we can review and update if needed. And, welcome to our mailing list! We’re so glad you joined. If you ever have a question about a recipe (or just want to swap a kitchen story), we’re always here to help.
I am a really happy to read your blog. Thanks for your post.
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Phil